Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods

A Beginner's Guide to Japanese Fermentation : Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More!

The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home C

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation(Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Japan - das Kochbuch